BBQ Rainbow Trout
* 1 pound rainbow trout fillets
* 2 tablespoons melted butter
* 1 tablespoon lemon juice
* Paprika, cayenne pepper, and garlic powder, to taste
* 2 tablespoons barbeque sauce
Place the trout fillets on a large piece of aluminum foil. Combine the
melted butter, lemon juice, and seasonings and brush onto the fillets.
Wrap the fillets in the foil. Cook on a preheated grill until flaky
(approximately 10 minutes). Brush the fillets with barbeque sauce and
cook for 2 additional minutes.

Zesty Pan-Fried Trout
* 2 cups all-purpose flour
* 2 tablespoons lemon pepper
* 1 tablespoon salt
* 1/2 teaspoon dried thyme
* 1/2 teaspoon cayenne pepper (more if preferred)
* 1 teaspoon garlic powder
* 4 rainbow trout fillets
* 1/2 cup lemon juice
* 1/2 cup extra virgin olive oil
Mix dry ingredients together in a bowl or large Ziploc bag. Pour lemon
juice into a shallow bowl or pie plate and allow trout fillets to
marinate in the lemon juice for 1-2 minutes. Heat the olive oil in a
large skillet over medium heat. Thoroughly coat each fillet in the
flour mixture and place in the heated skillet. Fry for 3-4 minutes on
each side until golden brown and flaky. Place each fillet on paper
towels after frying to remove excess grease before serving.

Broiled Trout With Lemon-Yogurt Sauce
* 8 oz. plain yogurt
* 1 cucumber, grated
* 2 tablespoons dill weed
* 1 tablespoon lemon juice
* 1 tablespoon extra virgin olive oil
* Salt and pepper, to taste
* 4 rainbow trout fillets
* Lemon pepper seasoning, to taste
Set oven to broil and prepare a broiler pan with non-stick cooking spray.
Stir together the yogurt, cucumber, dill weed, lemon juice, olive oil,
salt, and pepper in a bowl and set aside. Season trout fillets with
lemon pepper and place on broiler pan; broil for 8-9 minutes or until
flaky. Serve with yogurt sauce.

Cajun-Style Beer Battered Trout Fillets
* Oil for frying
* 1 ½ cups all-purpose flour
* ½ tablespoon salt
* ¼ teaspoon cayenne pepper
* 1 tablespoon vegetable oil
* 1 cup beer
* ½ teaspoon Tabasco
* 4 trout fillets
* Tony Cachere’s Creole Seasoning
Heat oil in a large saucepan. Stir together 1 cup flour, salt, and cayenne
pepper in a large mixing bowl. Add the vegetable oil, beer, and
Tabasco; stir until batter is smooth. Season trout fillets with creole
seasoning. Stir the remaining ½ cup flour and 2 teaspoons creole
seasoning. Dredge each fillet into the flour, shake to remove excess
flour, then dredge in the beer batter. Lower each fillet into the hot
oil and fry until golden brown and crispy, about 5 minutes. Drain each
fillet on a paper towel-lined plate before serving.

Grilled Trout Sandwiches
* 2 pounds fresh trout fillets
* Extra virgin olive oil
* Kosher salt
* Freshly ground pepper
* Vinaigrette salad dressingnocoupons
* Fresh rolls
* Fresh basil leaves
To prepare the trout, heat coals in an outdoor grill and brush the top of
the grill with oil. Rub the trout with olive oil, salt, and pepper to
taste. Grill for about 5 minutes on each side, or until the trout is
flaky. Place a fillet on the bottom half of a roll and garnish with
basil and your favorite vinaigrette salad dressing.

Asian Rainbow Trout
Original Recipe Yield 4 servings

* 4 (6 ounce) fillets boneless, skinless rainbow trout
* 2 teaspoons soy sauce
* salt and pepper to taste
* 1 teaspoon white sugar
* 1 teaspoon olive oil
* 1 teaspoon minced garlic
* 1 teaspoon minced fresh ginger
* 4 green onions, chopped
1. Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.
2. Heat olive oil in a large skillet over medium-high
heat. Add garlic, ginger, and green onions; cook and stir until golden
brown. Add trout fillets and cook until browned and crispy, about 3
minutes. Turn fillets over, and continue cooking until the fish flakes
easily with a fork, about 3 minutes more.


2 Responses to Recipes

  1. Ron says:

    Ron’s Louisanna Fried Trout

    Dip the trout filets in Louisanna Hot Sauce ….use full-strength hot sauce but …careful the hot sauce will burn your eyes or sensitive skin.

    Toss the filets in a bag or bowl of cornmill that has salt and pepper added … generally 1-2 teaspoons of salt and 1/4 teaspoon of black pepper for about 10 ounces of cornmill.

    Deep-fry filets for about 5-7 minutes, depending on the size of the filets..When done the fish will easily flake with a fork. The hot sauce will be greatly moderated by the frying and will not be too hot…The hot sauce flavor remains but most of the hot sauce heat will be gone.

    Serve with lemon slices or make your own Louisanna seafood dip as follows:

    1 cup of Ketchup
    Juice from a small lemon
    2 tablespoons of hot horseradish
    1 tablespoon of Worchester sauce
    some folks like a dash of Louisanna hot sauce…but careful..not much.

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